Yeah, it's a fish. It's pretty much the same texture and flavor as snapper, and the two are often times used interchageably to describe certain fish. For example, Tai Snapper is Pacific Red Sea Bream, which is what we got in fresh today at the restaurant. I was a little behind in my prep, but decided to do a special anyway.

I changed the final presentation after I took this pic. I 86'd the green oil since it was bleeding into the sauce (I wanted to see what it would look like), and instead of using a micro greens mixture like in the pic, I used micro cilantro instead, which would compliment the sauce better. This was just the sample for the front of the house to see and try, which is also why there is only 1 1/2 fillets instead of two full ones. But notice the nice, crispy skin . Bon appetit.

We get bream fairly often as a fish choice - black bream is pretty common.

What's a sweet 100??

Dish looks good too, I might add!!

Sweet 100's are a type of small tomato, smaller than cherry tomatoes, and are called that because they number 100 or more per cluster. They are very sweet with a slight acidity, and go well with a lot of different things.

Hi Ironchef,
Fresh Sea Bream, (1 3/4 lbs) gutted and with the dorsal fin removed, placed on a layer of salt, covered completely with more salt and baked for 18-20 minutes at Gas 7/425F/220C is fantastic.

Remove the fish from the oven and allow to stand for 5 mins. Break the crust and remove carefully - the skin comes away with the salt. Remove the fillets onto 2 warmed plates, sprinkle lightly with smoked paprika and drizzle with EVOO. Serve with a green salad and boiled potatoes.